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Raspberry Mousse Cake

2 Tbs plain flour
2 Tbs self raising flour
2 Tbs cornflour
2 eggs
1/3 cup castor sugar

410g fresh of frozen raspberries
1 egg
1/3 cup castor sugar
250g cream cheese, softened
1 1/2 cups thickened cream
1 Tbs gelatine
2 Tbs water
icing sugar for serving

Preheat oven to 180 C. Brush a 20cm round spring form tin with
melted butter. Sift flours and cornflour 3 times onto greaseproof
paper. Beat eggs until thick and pale. Add sugar gradually,
beating constantly until dissolved and mixture is pale yellow and
glossy. Transfer mixture to a large mixing bowl. Using a metal
spoon, fold in dry ingredients quickly and lightly. Spread mixture
into prepared tin. Bake 15 minutes or until sponge is lightly
golden and shrinks from the side of tin. Leave sponge in tin for
3 minutes before turning onto wire rack to cool.

Process 315g of the strawberries to a smooth texture in blender or
processor, pass through a fine sieve. Reserve half of the puree
for serving. Beat egg and sugar together until creamy. Add cream
cheese, beat until smooth. In a separate bowl beat cream until
soft peaks form. Combine gelatine with water in a small bowl,
stand bowl in hot water, stir until gelatine dissolves. Using a
metal spoon, fold gelatine, half of the puree and reserved whole
raspberries into cream cheese mixture, then fold in cream. Cover
with plastic wrap and put in the refrigerator 10 minutes or until
the mixture has thickened, stirring occasionally.

Cut cake in half horizontally. Place first cake layer on a board.
Spread cake evenly with mousse. Top with remaining cake layer,
refrigerate until mousse is set. For serving, sift icing sugar
over top of the cake. Cut cake into wedges, place on individual
serving plates and spoon reserved puree around cake.

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